Tomato-Ginger Chicken and Rice Soup
Updated Sept. 29, 2023
- Total Time
- 55 minutes
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons unsalted butter, extra-virgin olive oil or virgin coconut oil
- ¼cup tomato paste
- 2tablespoons grated fresh ginger
- Salt and pepper
- 6cups (1 ½ quarts) chicken broth
- 1 to 1½ pounds boneless, skinless chicken thighs
- ¾cup long-grain white rice (unrinsed)
- 1pint (about 10 ounces) cherry or other small tomatoes
- 2tablespoons fish sauce or soy sauce, plus more to taste
- 1lime, cut into wedges, for squeezing
- Toasted sesame oil or chile oil, for serving (optional)
Nutritional analysis per serving (4 servings)
598 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 42 grams protein; 1550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large pot or Dutch oven, heat the butter over medium. Add the tomato paste and ginger, season with salt and pepper and stir until the tomato paste is a shade darker and sticking to the bottom of the pot, 2 to 4 minutes.
- Step 2
Add the chicken broth, chicken thighs and rice. Season lightly with salt. Bring to a simmer over medium-high heat, then reduce heat and simmer for 15 minutes.
- Step 3
Meanwhile, chop the tomatoes until they’re roughly quartered (use a serrated knife if you have it). After the soup has simmered for 15 minutes, add the tomatoes and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, a further 10 to 15 minutes.
- Step 4
Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Stir in the fish sauce. Season to taste with fish sauce (if flat) and pepper (if it needs more heat). Serve with a squeeze of lime juice and a few drops of sesame or chile oil, if using.
Private Notes
Comments
@Roni so you made an entirely different soup?
This recipe was so simple and delicious! I made it exactly as written, though added juice from half a lime as a final step; it took it from a 10 to an 11! For broth I used Better Than Bullion (2 TBL).
you can make chicken stock as a by-product of roasting a chicken: I always roast my chicken with the seasoned [S&P, et al] breast side down in about 2-3 cups of water. I end up with crunchy skin on top, to-die-for succulent moist breast meat on the bottom -- and lots of seasoned chicken stock, stored in jars in the back of the fridge. Capped by a layer of chicken fat, they keep for months. When I need a stock, I reach for one of them, add water -- and voila, chicken stock!
The fish sauce led to a lower rating, I think. I may try it again, minus the fish sauce. Some household members wouldn't eat it, even though I was sure they liked all the main ingredients.
Boil a whole head of green cabbage for 30 mins on the side, using something heavy to keep it submerged. Then chop it up to serve on top of this soup for more vegetables and some slight textural crunch.
A little less fish sauce and less ginger. One full lime
Advertisement